The classic combination is the focus of today's recipe: Pizza & Beer! Yum!
This pizza dough is super easy to whip up and takes many of the same ingredients you'll find in an average pantry (and beer fridge!).
There are many variations on this recipe - you can go ahead and mix up the beer, use wheat flour, add herbs and spices to the dough - you name it! Here's the basic dough, and I'll leave it to you to adapt it.
1 1/3 cups beer
3 3/4 cups Better for Bread flour (hey, if you don't have it and use All Purpose, no one will know!)
2 Tbsp sugar
1 1/2 tsp salt
1 1/2 Tbsp Olive Oil
2 tsp Active Dry Yeast/Rapid Rise Yeast
I'm not particularly picky about the order I add my ingredients, so I chose to add all of the dry ingredients plus the olive oil into the mixer bowl.
Next up is the key addition: beer. Looking at the beer on tap (a Kolsch) and the full beer fridge, it was a tough decision. After much internal debate, I finally chose to use a Bottletree Blonde in this recipe - I think its will be a perfect compliment to the sauce and cheese!
Before adding the beer, I do use a small whisk and stir it up a bit to get most of the carbonation out.
Mix all of the ingredients until a nice ball of dough forms.
Being lazy, I choose to let the dough rise in the same bowl. Give it a quick spray with cooking spray, cover and place in a warm spot for about 3 hours to rise.
It should be about double in size when its ready to roll out.
Personally, I think grilled pizza is the way to go, so that's how I'll be finishing this recipe off - outside on the grill. Of course, if grilling isn't your thing, it can be finished off in the oven.
This recipe makes enough for two thick crust pizzas or three thinner crust pizzas, so divide the dough accordingly. I chose to make two: a cheese and basil pie and a classic pepperoni.
Roll out the dough, placing on a floured surface. Lightly brush with olive oil and let rest for about 15 minutes.
While its resting, go ahead and preheat your grill on medium (or your oven to 400). If you're cooking on the grill, I like to have my sauce preheated and the cheese ready to go since it cooks so quickly. Go ahead and do this now, if you're grilling.
Place your dough on oiled grill grates, for about 5 to 10 min - keep an eye on it, time will vary greatly depending on how hot your grill is.
For browner cheese, you can take it off the grill at this point and slip it under the broiler for a minute or two... keep an eye on it if you do though! It'll go from nicely browned to black in a second (yes, I speak from experience)!!
Now, pick out a complementing beer, sit back, and enjoy! And, yes, that's a new favorite for me: Somersault by New Belgium. YUM!